Buckwheat Noodles with Ginger-Sautéed Squid

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4 1-course servings


  • 6 ounces buckwheat noodles (soba)

  • 1 tablespoon grapeseed oil or vegetable oil

  • 1/2 cup chicken stock or canned low-sodium broth

  • 2 tablespoons soy sauce

  • 2 tablespoons olive oil

  • 1 tablespoon Asian fish sauce

  • 1 tablespoon mirin (sweet rice wine)

  • 1 teaspoon minced ginger

  • 1/2 teaspoon Chinese oyster sauce

  • 1/2 garlic clove, minced

  • Pinch of sugar

  • Freshly ground white pepper

  • 8 large snow peas, thinly sliced lengthwise

  • 1 tablespoon minced scallion

  • 1/2 pound cleaned squid, bodies cut into thin rings, tentacles cut into short strips

  • 2 medium tomatoes—peeled, seeded and finely chopped

  • 1 1/2 tablespoons finely chopped cilantro

  • Salt

  • One 8-inch square sheet of nori (pressed seaweed), cut into 4-by- 1/2 - inch strips

  • 1 tablespoon finely chopped flat-leaf parsley


  1. In a large saucepan of boiling salted water, cook the buckwheat noodles until just tender, about 3 minutes. Drain and rinse the noodles under cold water and drain again. Toss the noodles with the grapeseed oil and set aside.

  2. In a bowl, stir together the chicken stock, soy sauce, olive oil, fish sauce, mirin, ginger, oyster sauce, garlic, sugar and a pinch of white pepper. Transfer to a large skillet and bring to a simmer over high heat. Add the snow peas and scallion and cook, stirring, for 1 minute. Add the squid, tomatoes and cilantro and stir until the squid is just tender, about 2 minutes. Add the buckwheat noodles and toss until heated through. Season with salt and white pepper and transfer to 4 plates. Top the noodles with the nori strips and parsley and serve.

Suggested Pairing

A medium-weight Chardonnay from Australia or Napa Valley goes with this lively combination of ginger, soy sauce and cilantro.

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